Chimichurri Shrimp (Printable Version)

Juicy shrimp tossed in fresh herbaceous chimichurri, grilled to perfection in under 25 minutes.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Chimichurri Sauce

02 - 1 cup fresh flat-leaf parsley, finely chopped
03 - 1/4 cup fresh cilantro, finely chopped
04 - 3 garlic cloves, minced
05 - 3 tablespoons red wine vinegar
06 - 1/2 cup extra-virgin olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes, adjust to taste
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - Zest of 1 lemon

→ Garnish

12 - Lemon wedges
13 - Extra chopped parsley

# How To Make It:

01 - In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, black pepper, and lemon zest. Mix thoroughly until all ingredients are evenly incorporated.
02 - Set aside 1/4 cup of the prepared chimichurri sauce to use as a finishing drizzle when serving.
03 - In a separate bowl, toss the peeled and deveined shrimp with the remaining chimichurri sauce until evenly coated. Let marinate for 10 to 15 minutes at room temperature.
04 - Heat a grill pan or large skillet over medium-high heat until it is hot and lightly smoking.
05 - Thread shrimp onto skewers if grilling, or place them directly in the pan. Cook for 2 to 3 minutes per side until the shrimp turn pink and are just cooked through. Avoid overcooking to maintain tenderness.
06 - Remove shrimp from heat and transfer to a serving platter. Drizzle with the reserved chimichurri sauce and garnish with lemon wedges and additional chopped parsley as desired.

# Helpful Hints:

01 -
  • The chimichurri doubles as both a marinade and a finishing sauce, so nothing goes to waste.
  • Shrimp cook in under five minutes, which means dinner lands on the table faster than delivery.
  • It is naturally gluten free and dairy free, so almost everyone at the table can dig in without worry.
02 -
  • Do not marinate the shrimp longer than twenty minutes or the vinegar will turn them mushy.
  • Patting the shrimp dry before marinating helps the chimichurri cling to every surface instead of sliding off.
03 -
  • Let the chimichurri sit for at least ten minutes before using so the flavors have time to marry and mellow.
  • If your shrimp have a faint iodine smell, a quick rinse and a squeeze of lemon juice before marinating fixes it completely.

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